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© Meredith Corporation. All rights reserved. Used with permission.
In a small bowl, combine cranberries and sugar. Stir in 1 tablespoon melted butter, 1/4 teaspoon thyme and the ginger.
Line a baking sheet with parchment paper. Dust work surface lightly with flour. Divide dough into 12 equal pieces. Roll each piece of dough into a 12-inch-long rope. Tie each dough rope into a loose knot, leaving two long ends. Tuck top end under knot and bottom end into top center of the knot. Spoon 1 teaspoon of the cranberry mixture into the center of each knot. Place knots 2 to 3 inches apart on prepared baking sheets. Cover and let rise in a warm place until nearly double in size (30 to 60 minutes).
Preheat oven to 350°F. In a small bowl stir together the remaining 1 tablespoon melted butter and the remaining 1/4 teaspoon thyme. Brush butter-thyme mixture over tops of rolls. Bake about 18 minutes or until golden brown.